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Crockpot Chicken Wild Rice Soup Recipe

Crockpot Chicken Wild Rice Soup Recipe
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★★★★★

4.8 from 20 reviews

This Crockpot Chicken Wild Rice Soup is a hearty, comforting dish perfect for chilly days. Featuring tender chicken breasts, wholesome wild rice, and a medley of vegetables simmered in a flavorful broth and finished with a creamy mixture, this slow-cooked soup offers a perfect balance of savory flavors and satisfying texture. It’s an easy, hands-off recipe ideal for busy cooks looking for a nourishing homemade meal.

Ingredients

Scale

Protein and Vegetables

  • 1 ½ lb chicken breasts
  • 4 carrots, sliced
  • 3 celery stalks, chopped
  • 1 onion, diced
  • 4 garlic cloves, minced

Liquids and Base

  • 8–10 cups low sodium chicken broth
  • 1 cup wild rice (not a boxed mix like Rice-a-Roni)

Herbs and Seasonings

  • 1 bay leaf
  • 1 tablespoon Italian seasoning
  • 1 teaspoon thyme
  • 1 teaspoon parsley
  • ½ teaspoon sea salt
  • ½ teaspoon cracked pepper

Creamy Thickener

  • ¼ cup flour (gluten free flour works as well)
  • ½ cup half and half
  • ½ cup whole milk

Instructions

  1. Prepare vegetables: Dice the onion, slice the carrots, chop the celery, and mince the garlic cloves thoroughly to ensure even cooking and flavor distribution.
  2. Layer ingredients in slow cooker: Place the chicken breasts at the bottom of the crockpot. Sprinkle the minced garlic, Italian seasoning, thyme, parsley, sea salt, and cracked pepper evenly over the chicken. Add the diced onion, sliced carrots, and chopped celery on top.
  3. Add broth, rice, and bay leaf: Pour 8 cups of low sodium chicken broth over the ingredients. Add the wild rice and bay leaf. Cover the slow cooker with the lid.
  4. Cook the soup: Set the crockpot to low and cook for 6 to 8 hours, or until the rice is tender and fully cooked, and the chicken reaches an internal temperature of 165°F.
  5. Shred the chicken: Carefully remove the chicken breasts from the cooker and shred them using two forks. Return the shredded chicken to the soup in the crockpot.
  6. Make creamy mixture: In a separate bowl, whisk together the flour, whole milk, and half and half until the flour is completely dissolved with no lumps.
  7. Thicken the soup: Slowly pour the creamy mixture into the crockpot while stirring gently to combine. Continue stirring until the soup becomes creamy and thickens. If it’s too thick, add more chicken broth to reach your desired consistency.
  8. Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot with a crusty loaf of bread for a complete and comforting meal.

Notes

  • Use wild rice, not a boxed rice mix, for the best texture and flavor.
  • Adjust the amount of broth to get your preferred soup thickness.
  • Make sure the chicken is fully cooked to at least 165°F for safety.
  • Gluten free flour can be used to keep this recipe gluten free.
  • Leftovers store well in the refrigerator for up to 3 days and freeze well for up to 3 months.
  • Feel free to add fresh parsley on top for extra flavor and color.

Nutrition

Keywords: chicken wild rice soup, crockpot chicken soup, slow cooker soup, creamy chicken soup, wild rice, healthy chicken soup

Find it online: https://tastybynova.com/crockpot-chicken-wild-rice-soup-recipe/